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Serves 6


  • 3 cups Australian milk
  • 15g Australian butter
  • 1/2 cup fine semolina
  • 3 eggs
  • 1/3 cup caster sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla essence
  • 10 sheets filo pastry
  • melted Australian butter, extra, for brushing
  • Sugar Syrup:
  • 1 cup caster sugar
  • 1 cup water
  • juice of 1/2 lemon
Download Recipe (PDF)


  1. 1. Heat milk and butter in a saucepan until melted and gradually stir in semolina until smooth but do not allow to boil. Beat together eggs, sugar, lemon rind and essence and mix into semolina. Cook, stirring continuously over medium heat until custard has thickened. This will take about 5-10 minutes.
  2. 2. Butter and layer half the filo sheets on top of each other and place in the base of a 19cm x 29cm lamington pan or baking dish. Pour over custard and cover with remaining buttered and layered filo sheets. Using a sharp knife, cut through the first few layers of pastry into a lattice pattern. This will assist with slicing the baked galactoboureko.  Bake at 180°C for 1 hour until the pastry is golden.
  3. 3. Combine Sugar Syrup ingredients in a saucepan and stir over medium heat until sugar has dissolved. Bring to the boil and simmer for 5 minutes. Pour lukewarm syrup over warm pastry and cool uncovered. Cut into slices and serve.


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